Family Breakfast Tart (Print Version)

Golden flaky tart with creamy eggs, bacon and fresh veggies for sharing.

# What You'll Need:

→ Pastry

01 - 1 sheet ready-rolled puff pastry (approximately 10 x 14 inches)

→ Filling

02 - 6 large eggs
03 - 1/2 cup heavy cream
04 - 1 cup grated cheddar cheese
05 - 6 slices bacon, cooked and chopped
06 - 1 cup cherry tomatoes, halved
07 - 1/2 cup baby spinach, roughly chopped
08 - 2 green onions, thinly sliced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon smoked paprika

→ Garnish

12 - 2 tablespoons fresh chives, chopped

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Unroll the puff pastry onto the prepared baking sheet. Score a 1-inch border around the edges with a sharp knife, without cutting all the way through. Prick the center with a fork.
03 - Bake the pastry for 10 minutes, until slightly puffed and pale golden. Remove from oven and gently press down the center if it has risen.
04 - In a medium bowl, whisk together eggs, heavy cream, salt, pepper, and smoked paprika until well combined.
05 - Sprinkle the grated cheddar evenly over the center of the pastry, staying within the scored border.
06 - Pour the egg mixture over the cheese. Top with chopped bacon, halved cherry tomatoes, spinach, and green onions.
07 - Return the tart to the oven and bake for 20–25 minutes, or until the eggs are just set and the pastry is golden brown.
08 - Remove from oven and let cool for 5 minutes. Garnish with fresh chives. Slice and serve warm.

# Expert Suggestions:

01 -
  • It comes together faster than you would think but looks like something from a fancy brunch spot
  • You can easily customize the fillings based on what everyone actually likes
  • The pastry creates this beautiful edible frame that makes serving feel special
02 -
  • That scored border is not decorative, it creates a natural edge that holds everything in
  • Pressing down the pre baked center keeps the egg mixture from running off into the pan
  • The tart continues cooking slightly as it rests, so pull it when the center still jiggles a bit
03 -
  • Grate your own cheese instead of buying pre shredded for better melting
  • Pat the cherry tomatoes dry with a paper towel so they do not make the crust soggy

Go Back